Hi everyone. I bought a flank steak for the first time because they were
on sale for $6/ and they look really different The one I bought is
1.65 lb. I have no idea what to do with it. The Aidells/Kellybook is all
over the place on them, from broiling to grilling to braising.Any
suggestins? (Gonna serve with stuffed baby artichokes and fragrant rice.)

Thanks,
MK

Michael L Kankiewicz said...

>
> Hi everyone. I bought a flank steak for the first time because they
> were on sale for $6/ and they look really different The one I bought
> is 1.65 lb. I have no idea what to do with it. The Aidells/Kellybook is
> all over the place on them, from broiling to grilling to braising.Any
> suggestins? (Gonna serve with stuffed baby artichokes and fragrant
> rice.)
>
> Thanks,
> MK


Make tiny cuts (every one inch or so) around the edge of the steak so it
doesn't curl up during grilling.

Also shallow diamond score (again every one inch or so) the top and bottom
for the marinade (dijon mustard and pepper) to sink into.

Cook to rare.

Imho,

Andy

Andy wrote:
> Michael L Kankiewicz said...
>
>>
>> Hi everyone. I bought a flank steak for the first time because they
>> were on sale for $6/ and they look really different The one I
>> bought is 1.65 lb. I have no idea what to do with it. The
>> Aidells/Kellybook is all over the place on them, from broiling to
>> grilling to braising.Any suggestins? (Gonna serve with stuffed baby
>> artichokes and fragrant rice.)
>>
>> Thanks,
>> MK
>
>
> Make tiny cuts (every one inch or so) around the edge of the steak so
> it doesn't curl up during grilling.
>
> Also shallow diamond score (again every one inch or so) the top and
> bottom for the marinade (dijon mustard and pepper) to sink into.
>
> Cook to rare.
>
> Imho,
>
> Andy

Yeah, I agree that it should be marinated because it's a rather tough cut of
meat, but if cooked to rare or medium-rare after marinating, it will be
good. Rather than a dijon marinade, I'd go for an Asian-style, but that's
me.

kili

kilikini said...

> Andy wrote:
>> Michael L Kankiewicz said...
>>
>>>
>>> Hi everyone. I bought a flank steak for the first time because they
>>> were on sale for $6/ and they look really different The one I
>>> bought is 1.65 lb. I have no idea what to do with it. The
>>> Aidells/Kellybook is all over the place on them, from broiling to
>>> grilling to braising.Any suggestins? (Gonna serve with stuffed baby
>>> artichokes and fragrant rice.)
>>>
>>> Thanks,
>>> MK
>>
>>
>> Make tiny cuts (every one inch or so) around the edge of the steak so
>> it doesn't curl up during grilling.
>>
>> Also shallow diamond score (again every one inch or so) the top and
>> bottom for the marinade (dijon mustard and pepper) to sink into.
>>
>> Cook to rare.
>>
>> Imho,
>>
>> Andy
>
> Yeah, I agree that it should be marinated because it's a rather tough
> cut of meat, but if cooked to rare or medium-rare after marinating, it
> will be good. Rather than a dijon marinade, I'd go for an Asian-style,
> but that's me.
>
> kili


Well, kili, that's all fine and such but maybe we should have a flank steak
throwdown. I just can't think of who would judge.

I showed you mine. Show me yours.

Andy
Asian-style marinade, you dirty minded folks!!!

"Andy" <q> wrote

> kilikini said...
>
>> Andy wrote:
>>> Michael L Kankiewicz said...
>>>
>>>>
>>>> Hi everyone. I bought a flank steak for the first time because they
>>>> were on sale for $6/ and they look really different The one I
>>>> bought is 1.65 lb. I have no idea what to do with it. The
>>>> Aidells/Kellybook is all over the place on them, from broiling to
>>>> grilling to braising.Any suggestins? (Gonna serve with stuffed baby
>>>> artichokes and fragrant rice.)
>>>>
>>>> Thanks,
>>>> MK
>>>
>>>
>>> Make tiny cuts (every one inch or so) around the edge of the steak so
>>> it doesn't curl up during grilling.
>>>
>>> Also shallow diamond score (again every one inch or so) the top and
>>> bottom for the marinade (dijon mustard and pepper) to sink into.

>> Yeah, I agree that it should be marinated because it's a rather tough
>> cut of meat, but if cooked to rare or medium-rare after marinating, it
>> will be good. Rather than a dijon marinade, I'd go for an Asian-style,
>> but that's me.

> Well, kili, that's all fine and such but maybe we should have a flank
> steak
> throwdown. I just can't think of who would judge.
>
> I showed you mine. Show me yours.

Can I join? My marinade is a winner.
3/4 cup pineapple juice (one of those little cans)
1/4 cup water
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/4 teaspoons ground ginger (fresh!!! ginger)
1 clove minced garlic (I use a lot more)

Marinate it for at least four hours.

nancy

Nancy Young said...

>>> Yeah, I agree that it should be marinated because it's a rather tough
>>> cut of meat, but if cooked to rare or medium-rare after marinating, it
>>> will be good. Rather than a dijon marinade, I'd go for an Asian-style,
>>> but that's me.
>
>> Well, kili, that's all fine and such but maybe we should have a flank
>> steak
>> throwdown. I just can't think of who would judge.
>>
>> I showed you mine. Show me yours.
>
> Can I join? My marinade is a winner.
> 3/4 cup pineapple juice (one of those little cans)
> 1/4 cup water
> 1/4 cup soy sauce
> 1 tablespoon brown sugar
> 1 1/4 teaspoons ground ginger (fresh!!! ginger)
> 1 clove minced garlic (I use a lot more)
>
> Marinate it for at least four hours.
>
> nancy


Of course you can! Everybody can!

How much flank steak is that marinade for?

Andy

Nancy Young wrote:
> "Andy" <q> wrote
>
>> kilikini said...
>>
>>> Andy wrote:
>>>> Michael L Kankiewicz said...
]>
>>> Yeah, I agree that it should be marinated because it's a rather
>>> tough cut of meat, but if cooked to rare or medium-rare after
>>> marinating, it will be good. Rather than a dijon marinade, I'd go
>>> for an Asian-style, but that's me.
>
>> Well, kili, that's all fine and such but maybe we should have a flank
>> steak
>> throwdown. I just can't think of who would judge.
>>
>> I showed you mine. Show me yours.
>
> Can I join? My marinade is a winner.
> 3/4 cup pineapple juice (one of those little cans)
> 1/4 cup water
> 1/4 cup soy sauce
> 1 tablespoon brown sugar
> 1 1/4 teaspoons ground ginger (fresh!!! ginger)
> 1 clove minced garlic (I use a lot more)
>
> Marinate it for at least four hours.
>
> nancy

If I'm doing a sweet and sour like yours, nancy, I do similar, but I add
sesame oil and balsamic vinegar to your concoction - sans the water.. I
don't have a recipe, per se, I just pour stuff in until it tastes right. It
works for shrimp, pork and beef; although I can't eat meat anymore. :-P

kili

Nancy Young said...

>>> Yeah, I agree that it should be marinated because it's a rather tough
>>> cut of meat, but if cooked to rare or medium-rare after marinating, it
>>> will be good. Rather than a dijon marinade, I'd go for an Asian-style,
>>> but that's me.
>
>> Well, kili, that's all fine and such but maybe we should have a flank
>> steak
>> throwdown. I just can't think of who would judge.
>>
>> I showed you mine. Show me yours.
>
> Can I join? My marinade is a winner.
> 3/4 cup pineapple juice (one of those little cans)
> 1/4 cup water
> 1/4 cup soy sauce
> 1 tablespoon brown sugar
> 1 1/4 teaspoons ground ginger (fresh!!! ginger)
> 1 clove minced garlic (I use a lot more)
>
> Marinate it for at least four hours.
>
> nancy


OK, then...

Spent maybe 10 minutes at the market looking for a little can of pineapple
juice! When I was finally informed that it came in a cardboard six-pack! I
could've been there til Sunday.

I was so certain I'd forgotten something. Didn't make a list! My bad?!! I
even remembered the flank steak!

So I'm good to go!

Thanks,

Andy

On Apr 25, 3:05 pm, Andy <q> wrote:
> kilikini said...
>
>
>
> > Andy wrote:
> >> Michael L Kankiewicz said...
>
> >>> Hi everyone. I bought a flank steak for the first time because they
> >>> were on sale for $6/ and they look really different The one I
> >>> bought is 1.65 lb. I have no idea what to do with it. The
> >>> Aidells/Kellybook is all over the place on them, from broiling to
> >>> grilling to braising.Any suggestins? (Gonna serve with stuffed baby
> >>> artichokes and fragrant rice.)
>
> >>> Thanks,
> >>> MK
>
> >> Make tiny cuts (every one inch or so) around the edge of the steak so
> >> it doesn't curl up during grilling.
>
> >> Also shallow diamond score (again every one inch or so) the top and
> >> bottom for the marinade (dijon mustard and pepper) to sink into.
>
> >> Cook to rare.
>
> >> Imho,
>
> >> Andy
>
> > Yeah, I agree that it should be marinated because it's a rather tough
> > cut of meat, but if cooked to rare or medium-rare after marinating, it
> > will be good. Rather than a dijon marinade, I'd go for an Asian-style,
> > but that's me.
>
> > kili
>
> Well, kili, that's all fine and such but maybe we should have a flank steak
> throwdown. I just can't think of who would judge.

Me sir, Me!

John Kane, Kingston ON Canada

"kilikini" > wrote

> Andy wrote:
>> Michael L Kankiewicz said...
>>
>>>
>>> Hi everyone. I bought a flank steak for the first time because they
>>> were on sale for $6/ and they look really different The one I
>>> bought is 1.65 lb. I have no idea what to do with it. The
>>> Aidells/Kellybook is all over the place on them, from broiling to
>>> grilling to braising.Any suggestins? (Gonna serve with stuffed baby
>>> artichokes and fragrant rice.)

>> Make tiny cuts (every one inch or so) around the edge of the steak so
>> it doesn't curl up during grilling.
>>
>> Also shallow diamond score (again every one inch or so) the top and
>> bottom for the marinade (dijon mustard and pepper) to sink into.

> Yeah, I agree that it should be marinated because it's a rather tough cut
> of
> meat, but if cooked to rare or medium-rare after marinating, it will be
> good. Rather than a dijon marinade, I'd go for an Asian-style, but that's
> me.

Ditto. Also, very important! when you get ready to slice it, slice
across the grain. I go for about a 1/4 inch slice.

nancy

kilikini wrote:
> Andy wrote:
>> Michael L Kankiewicz said...
>>
>>> Hi everyone. I bought a flank steak for the first time because they
>>> were on sale for $6/ and they look really different The one I
>>> bought is 1.65 lb. I have no idea what to do with it. The
>>> Aidells/Kellybook is all over the place on them, from broiling to
>>> grilling to braising.Any suggestins? (Gonna serve with stuffed baby
>>> artichokes and fragrant rice.)
>>>
>>> Thanks,
>>> MK
>>
>> Make tiny cuts (every one inch or so) around the edge of the steak so
>> it doesn't curl up during grilling.
>>
>> Also shallow diamond score (again every one inch or so) the top and
>> bottom for the marinade (dijon mustard and pepper) to sink into.
>>
>> Cook to rare.
>>
>> Imho,
>>
>> Andy
>
> Yeah, I agree that it should be marinated because it's a rather tough cut of
> meat, but if cooked to rare or medium-rare after marinating, it will be
> good. Rather than a dijon marinade, I'd go for an Asian-style, but that's
> me.
>
> kili
>
>

I do adobo and lime.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

Michael L Kankiewicz wrote:
>
> Hi everyone. I bought a flank steak for the first time because they were
> on sale for $6/ and they look really different The one I bought is
> 1.65 lb. I have no idea what to do with it. The Aidells/Kellybook is all
> over the place on them, from broiling to grilling to braising.Any
> suggestins? (Gonna serve with stuffed baby artichokes and fragrant rice.)


Make some beef fajitas. Look up a recipe for a good marinade. The last time
I did them I used lime juice, cumin, chili powder, salt pepper and a few
other ingredients. You need at least 4 hours soaking to soften up that
meat. Then grill it on a hot BBQ to medium and slice into thin strips
against the grain.

Michael L Kankiewicz wrote:
> Hi everyone. I bought a flank steak for the first time because they were
> on sale for $6/ and they look really different The one I bought is
> 1.65 lb. I have no idea what to do with it. The Aidells/Kellybook is all
> over the place on them, from broiling to grilling to braising.Any
> suggestins? (Gonna serve with stuffed baby artichokes and fragrant rice.)
>
> Thanks,
> MK
>


It's a wonderful cut of meat and you got it at a decent price (It used
to be our "cheap" dinner at 99 cents a pound when we were first
married.) We have it once a week in summer and once or twice a month in
the winter. We grill even in the snow.

Marinate the meat for about 4 hours in a mixture of:
soy sauce
white wine or white vermouth
chopped onion
minced garlic
grated ginger
ground pepper

Remove from marinade and grill over charcoal or on a gas grille
for ~7 minutes per side for med. rare. Remove from heat, let rest for a
few minutes, and slice thinly on the diagonal ACROSS the grain.

gloria p

Puester wrote:
> Michael L Kankiewicz wrote:
>> Hi everyone. I bought a flank steak for the first time because they
>> were on sale for $6/ and they look really different The one I
>> bought is
>> 1.65 lb. I have no idea what to do with it. The Aidells/Kellybook
>> is all over the place on them, from broiling to grilling to
>> braising.Any suggestins? (Gonna serve with stuffed baby artichokes
>> and fragrant rice.)
>>
>> Thanks,
>> MK
>>
>
>
> It's a wonderful cut of meat and you got it at a decent price (It used
> to be our "cheap" dinner at 99 cents a pound when we were first
> married.) We have it once a week in summer and once or twice a month
> in the winter. We grill even in the snow.
>
> Marinate the meat for about 4 hours in a mixture of:
> soy sauce
> white wine or white vermouth
> chopped onion
> minced garlic
> grated ginger
> ground pepper
>
> Remove from marinade and grill over charcoal or on a gas grille
> for ~7 minutes per side for med. rare. Remove from heat, let rest
> for a few minutes, and slice thinly on the diagonal ACROSS the grain.
>
> gloria p

Yep, I do it this way, as well. Sometimes I change it up a bit but this is
sort of the basic method.

Jill